Chill the Cantaloupe Melon for at least 30 minutes if you like it extra refreshing. When ready, halve the melon, scoop out the seeds, and cut the flesh into wedges or bite-sized slices; remove the rind.
Arrange the melon pieces on a serving platter in a single layer or small clusters to make handling easy.
Gently drape each melon slice with a thin slice of Prosciutto Crudo, folding the prosciutto so it sits lightly over the fruit and creates an attractive, airy presentation.
If you like, finish with a light drizzle of extra-virgin olive oil and a few turns of freshly cracked black pepper or a scattering of fresh basil or mint for brightness (all optional).
Serve immediately while the melon is cool and the prosciutto is silky—this dish is best enjoyed fresh.
